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Recent content by cmondo84
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I did my first brisket in an aluminum tray last weekend and it had plenty of smoke and stayed very moist. I believe that with the amount of time you smoke a brisket you will get plenty of smoke flavor either way. Most people stop adding smoke at some point during their cook as well.
I prefer bone-in, as stated above the boneless butts could be pieced. Also the boneless butts are not as uniform as the bone-in and will have some parts cook a lot faster than others.
I am planning to buy and smoke a couple of brisket points to make burnt ends as an appetizer for a family picnic on Saturday. Here is the process that I was planning, not sure if anyone has done anything similar or if it is just not a good idea:1. Fully smoke/cook the brisket point on Friday;2...
That sandwich looks great! I can really appreciate the time you put in to get the pork right, make the bread, and cook it in the oven. A lot of love went into that sandwich!